MEASURE (FOR 100 SERVINGS)
Chicken Fillets, Grilled, #1020
Mayonnaise, Reduced Calorie, Bulk, #2249
Flour, Whole Grain Rich, Blend #2013
Pepper, Black, Ground, #2718
Onion Powder, #2714
Garlic Powder, #2709
Cheese, Parmesan, Grated, #1304
Pan Release Spray, Vegetable Oil, #2514
Sauce, Spaghetti, No Meat, #2824
1 3/4 quarts
Cheese, Mozzarella, Shredded, #1307
3 pounds + 8 ounces
Defrost the patties overnight in refrigerator.
CCP: Hold under refrigeration (41 degrees F or lower).
Brush the chicken patties with low fat mayonnaise. Then set them aside.
Combine the flour, pepper, onion powder, garlic powder, and parmesan cheese into a deep pan for coating the chicken patties.
Line the sheet pans with a pan liner. Spray the lined pan with pan release spray.
Coat the chicken patties with flour mixture.
Arrange chicken patties in a single layer on the lined pans. Spray the top of the patties with food release prior to baking to help absorb the flour and promote even browning.
Conventional oven: 400 degrees F, 20-25 minutes.
Bake them until they are golden brown.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Remove the chicken patties from the oven and garnish each patty with a small amount of spaghetti sauce (about #40 scoop for 2 chicken patties) and sprinkle with mozzarella cheese.
Transfer the Chicken Parmesan to the steamtable pans ( 12 x 20" x 2½") for serving. Serve them immediately, or cover them and place them in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F until ready for service. Check temperature every 30 minutes.
Portion one patty for serving. Each portion provides 2½ oz. eq. of meat/meat alternate
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.
Chicken patties coated with flour mixture
Baked chicken patties
Chicken patties topped with spaghetti sauce and being sprinkled with mozzarella cheese
1 serving of Chicken Parmesan.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.